Thanks for those recipes, gaobest . The salt beef at the bagel place in that link is not the same as it was at Bloom’s. There is a Jewish eat in deli in Selfridges that makes a much closer version to how I remember. And yes, I wrote bagel. I’ve always used bagel. And if you go to an ordinary supermarket or store in the U.K., it will be bagel there too. If the spelling Beigel is used there’s generally a cultural reason for it, reflecting the ethnicity or background of the bakers/owners.

Corned beef is the perfect name for British corned beef. It is granulated beef that is held together; like Spam, but from a cow. Since I’ve never heard anyone refer to very coarse salt as corn salt it makes more sense for us to name this processed beef after the texture of the meat than use the same name for another (non-granular) beef because of the texture of the salt used to brine it. Think of the unwary Americans who go to some down at heel diner in their own country and ask for corned beef, but instead of getting the delicious salt beef they requested get our icky corned beef from a can labelled “corned beef hash”. You bring it on yourselves sometimes!

Milk bread.
Hope you are ready for a challenge.
Asian-Style Pain de Mie | The Fresh Loaf

I had to stop eating bread again a few months ago. Now I respond to specific requests and make those. MrLapLap’s current favourite is Christina Tosi’s volcanoes, but he has tinkered with the filling. On top of the potato and bacon gratin he likes extra layers of ham and cheese (2 to 1 ratio of ham to cheese). If I can’t be bothered to caramelise onions for the top, I’ll spoon in a dollop of onion rich chutney. Occasionally I cave in and try some. Excellent! And at its best if you make the dough the night before and leave it to prove in the fridge before shaping and cooking the next day. Made some dough last night and doing another batch today.